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 Breakfast & Drinks / Light Meals, Sides & Soups  
Filled Zucchini Rosti
with Tomato & Black Garlic Salsa

Filled Zucchini Rosti with Tomato and Black Garlic Salsa


Filled Zucchini & Basil Rosti

with Tomato & Black Garlic Salsa


These filled rosti are delicious and satisfying, with the same crunch as your classic potato rosti but because they contain zucchini and buckwheat flour, they are much lighter. The tomato salsa is enhanced with Black Garlic Essence, a new addition to my pantry that I am finding many excuses to put on, well, everything. The sweet, rich umami flavour pairs beautifully with fresh tomatoes and sharp tasty cheese, and you will be forgiven if you decide to pour extra on top of the rosti on serving.


You can find Black Garlic Essence here

This is a wonderful New Zealand made product based in Upper Moutere in Nelson. 

I like to use a sharp cheese in the filling, but if you like you could use edam or mozzarella to give better melting qualities, and equally feel free to omit the cheese if you are lactose intolerant.


If you prefer, instead of making four large filled rostis, you could make smaller rostis and serve the salsa on the side. 

**Unlike pancake batter which cooks better if left to sit for a few hours, the rosti batter should be made immediately before you want to use it. This will avoid more liquid coming out of the zucchini and give the batter a much better consistency to work with when frying. 


Serves 4 


For the rosti 

  • 3 medium or 4 small zucchinis  

  • 1 teaspoon sea salt 

  • 1 spring onion, thinly sliced 

  • ½ packed cup fresh basil leaves, thinly sliced 

  • ¾ cup buckwheat flour 

  • 1 teaspoon baking powder 

  • ½ teaspoon fennel seeds 

  • ½ teaspoon salt (second measure to season the rosti) 

  • 1 egg 

  • 1 cup water 

For the salsa 

  • 3 large tomatoes diced (about 2 cups worth) 

  • 4 – 5 large basil leaves, shredded into pieces 

  • 2 tablespoons Neudorf Black Garlic Essence 

  • Pinch salt  

  • Cracked black pepper  


  • Rice bran oil or similar for cooking 

  • 1 cup tasty cheese, grated 



  1. Grate the zucchinis.  Place a colander over a bowl and put the grated zucchini into it with the first measure of salt, mixing it through using your fingers. Let it sit for half an hour to allow some moisture to be released from the zucchini. 

  2. While you are waiting, make the salsa by mixing the diced tomatoes, shredded basil and black garlic essence together. Season with sea salt and cracked black pepper to taste. Set aside. 

  3. Squeeze the zucchini out between your hands ensuring all the moisture is removed and place into a bowl. Add the remaining rosti ingredients and mix with a fork until just combined – don't overmix.  

  4. Heat a few tablespoons of oil up in a non-stick frypan until the pan is quite hot – if the pan isn't hot enough you may find the rosti sticks. Spoon ¼ of the rosti mixture into the pan and spread out into a circle about the size of a saucer. 

  5. Cook the first side for 3 minutes or so, until golden and crispy on the bottom. Carefully flip the rosti over. An easy way to flip it is to place a large plate on top of the frying pan and invert the whole thing, so you end up with the rosti on the plate cooked side up. Transfer the rosti back into the pan to cook the other side.  

  6. Sprinkle ¼ of the grated cheese onto one half while it is cooking and continue to fry until the cheese is beginning to melt and the underside of the rosti is golden. Spoon ¼ of the salsa over the cheese and fold the rosti over. Transfer to a plate and continue to cook the remaining rosti in the same way, dishing them up as you go. 

  7. These are best served with a thick unsweetened yoghurt on the side and the juices from the salsa poured over the top.

*Originally written and published for the Neudorf Black Garlic website 

Filled Zucchini & Basil Rosti with Tomato & Black Garlic Salsa

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Filled Zucchini & Basil Rosti with Tomato & Black Garlic Salsa
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